Castell Deudraeth

Castell Deudraeth offers 11 fabulous contemporary styled rooms (4 suites and 7 bedrooms), two main dining areas (with a total of 80 covers), a bar, several exhibition spaces and a stunning Victorian walled garden which offers further entertaining space during the summer. Portmeirion's architectural advisor, Gruffydd Price, RIBA, was the project architect and the interior design scheme was created in house by Sian Llywelyn, Managing Director of Portmeirion Shops Ltd. The interior of the Castell fuses traditional Welsh materials with cutting edge technology and design. The sympatheic refurbishment combines 21st century comfort with the building ís architectural heritage. Welsh oak and original slate floors have modern under-floor heating; Baronial stone fire surrounds and oak paneling have been painstakingly restored by local joiners; plasterwork cornices and other ornate ceilings have been restored. Accessories throughout the hotel include Roger Oates Design tapis wool rugs, Melin Tregwynt blankets and solid oak and slate furniture by Benchmark Woodworking (partners Sean Sutcliffe and Terence Conran). The artistic heritage of the village is also in evidence with paintings by Kyffin Williams, William Selwyn, Fred Uhlman and Sarah Nechamkin as well as original prints by Marc Chagall from Susan Williams-Ellis's private collection. The family connection remains strong with work on show by Susan Williams-Ellis and her husband Euan Cooper-Willis, founders of Portmeirion Potteries and Bronwyn Williams-Ellis's tile panels which are featured in each of the bathrooms within the hotel. Rooms within the Castell are very spacious and are furnished with either Queen or King size beds, real flame gas fires, underfloor heating and wide screen TV's with DVD and CD surround sound systems. Whirlpool baths are a feature in all the marble tiled bathrooms, and each room has an integrated kitchen area with tea and coffee facilities. Telephone and laptop points and adjustable lighting come as standard. Room prices range from £165-£230. The £165k kitchen, under Executive Head Chef Billy Taylor and Head Chef Steven Rowlands, provides a menu based on fresh local produce including lobster, crab and scallops from the Llyn peninsula, rock oysters brought in daily from the shores of Ynys Mon (Anglesey), Welsh beef from Llyn and hill farmed lamb from the farms around Bala. The emphasis within the brasserie is informal yet contemporary dining with a choice of smoking or non-smoking dining rooms or tables on the garden terrace. Over 40 wines are available by the glass from the 100 bin list including Portmeirion's own label Champagne. There is also an extensive cocktail list and a coffee shop menu which makes full use of the hotel's new industrial strength espresso machine.

A view of the rear of the building showing the tall windows of the restaurant and the tables available for dining on the terrace outside.